TWI526417B - 用於製備供人耗用之含茄紅素油性樹脂與茄紅素晶體的有效方法 - Google Patents
用於製備供人耗用之含茄紅素油性樹脂與茄紅素晶體的有效方法 Download PDFInfo
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- TWI526417B TWI526417B TW101134132A TW101134132A TWI526417B TW I526417 B TWI526417 B TW I526417B TW 101134132 A TW101134132 A TW 101134132A TW 101134132 A TW101134132 A TW 101134132A TW I526417 B TWI526417 B TW I526417B
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- lycopene
- tomato
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Description
本發明係關於一種用於製備供人耗用的含茄紅素油性樹脂以及茄紅素晶體的有效方法。更特別的是,本發明係關於一種用於製備富含高反式茄紅素含量之蕃茄油性樹脂和茄紅素晶體。該方法包括自蕃茄果實及其產物製備蕃茄油性樹脂,以及自蕃茄油性樹脂製備茄紅素晶體。高反式茄紅素含量之使其適合用作為抗氧化劑、人類營養補充劑、應用在預防癌症和心臟相關疾病以及作為食品/飼料著色劑。
茄紅素是一種可在紅色水果(例如蕃茄和西瓜)中發現的類胡蘿蔔素。類胡蘿蔔素是可用作人體抗氧化劑的自然色素。抗氧化劑可減輕被歸因為造成人體細胞損害之自由基作用。
茄紅素是一種多烯烴,是一種具有13個(C-C)雙鍵之不飽和類胡蘿蔔素非環狀開鏈,其中11個是呈線性排列的共軛雙鍵。二個中央-CH3基團在相對彼此之第1、6位置,其餘的-CH3基團在相對彼此之1、5位置。茄紅素之顏色和抗氧化劑的性質是肇因於共軛雙鍵的延伸系統。
茄紅素得名於蕃茄的物種分類,蕃茄(Lycopersicon esculentum)。其係在蕃茄中具較少量類胡蘿蔔素之標準烴類類胡蘿蔔素。在蕃茄果實中之類胡蘿蔔素之組成為:茄紅素(C40H56),80-90%;α-胡蘿蔔素(C40H56),0.03%;β-胡蘿蔔素(C40H56),3-5%;γ-胡蘿蔔素(C40H56),1-2%,八氫蕃茄紅素(phytoene),(C40H64),5.6-10%;六氫蕃茄紅素(phytofluene),(C40H64),2.5-3%;鏈孢红素(neurosprene),(C40H64),7-9%;以及葉黃素(C40H58),0.011-1.1%(Gross.J,1987,Pigments in Fruits,Academic Press,London)。
該茄紅素之抗氧化劑活性係肇因於其捕捉過氧自由基的能力。其存在多種幾何異構物中,例如:全反式、單順式及聚順式型式。在自然中,茄紅素是以全反式型式存在,且這些鍵結中的七個,在熱、光或某些化合反應的影響下,會從反式型式異構化為單或聚順式型式。在新鮮蕃茄中,該全反式異構物係最主要的異構物,且為熱力學上最穩定之型式。茄紅素在加工(processing)或儲存期間會進行由反式至順式的異構化。在多種以蕃茄為主的食品中,反式異構物為35-96%,5-順式異構物為4-27%,9-順式及15-順式異構物則為相當低的數量。
茄紅素之順式異構物具有與其全反式對應物(counterpart)不同的物理及化學性質。某些可在順式異構物觀察到的差異為顏色濃度淡化(decreased colour intensity)、熔點低、消光係數小以及被稱為順式峰有助於
辨識的紫外光譜藍位移。該順式異構物因為結構配置,更具極性、於油及烴類溶劑更具溶解度且晶化傾向較低。
在蕃茄加工過程期間,因為在如銅、鐵等金屬離子及氧的存在下曝露在熱中,茄紅素也會發生降解。在產品儲存期間,茄紅素順式異構物可以轉化成反式異構物因為順式異構物不穩定而反式異構物在基態中是穩定的。茄紅素順式異構物也已知在膽酸微胞中更具溶解性,且當與反式茄紅素相比可優先地合併成乳糜微滴(Boileau et al.,J.Nutrition.129,1176-1181(1999))。
可能在人體內有在體內進行的由反式成順式茄紅素的異構化。另一種可能性是,如所描述相較於有大量反式茄紅素之新鮮蕃茄產品,在耗用經熱加工之含高順式茄紅素含量之蕃茄產品的情況下,順式異構物較反式型式更具生物可利用性[Shi and Maguer,Crit.Rev.Biotechnol.20,293-334(2000)]。在82℃自熱加工蕃茄獲得之蕃茄漿粉及蕃茄漿殘渣,去除總茄紅素中順式茄紅素構成約56.8%之果汁,而此為用於製備富含順式茄紅素之蕃茄油性樹脂的潛在來源[Wang and Chen.Eu.Fd.Res.Technol-222,347-355(2006)]。順式茄紅素相較於反式茄紅素更具生物可利用性是有證據的(Un Lu et al.,Brit.J.Nutr.98,140-146,2007)。
在蕃茄表皮中以超臨界二氧化碳萃取茄紅素顯示對總茄紅素有良好的回收性,且乙醇和丙酮係被用作為改性劑。該茄紅素在溶劑中儲存的穩定性是藉由添加α-生
育醇或迷迭香萃取物[Ollanketo et al.,Eu.Fd.Res.Technol,212,561-565(2001)]。
一種製程被描述用於使用二氧化碳自乾燥及粉狀之蕃茄表皮超臨界流體萃取全反式茄紅素,密度0.9g/ml,造成在該萃取物中有88%全反式茄紅素[Salud Gomez-Prieto et al.,J.Agr.Fd.Chem.51,3-7(2003)]。該研究顯示該萃取壓力及該SCF二氧化碳密度係幫助順式或反式茄紅素異構物較佳溶解度之決定因子。
於人體血漿中,茄紅素是一種異構混合物,其係包含至少60%之總茄紅素順式異構物所組成[Yang Kun et al.,茄紅素:its properties and relationships to human health;Fd.Rev.International.22,309-333(2006)]。在血漿中,如全反式、5-順式、9-順式以及13-順式茄紅素之該異構物,被辨識出構形上穩定性依序為5-順式>all-反式>9-順式>13-順式>15-順式茄紅素。
然而,在計算模型研究中如游離電位所示,5-順式茄紅素具有最高抗氧化性質,順序為5-順式>9-順式>7-順式>13-順式>15-順式>全-反式茄紅素[Chasse et al.,J.Mol.struc.(Theochem)571,27-37(2001);cited in Adv.Fd.and Nutr.Res.51,99-164(2006),Rao et al.]
在食物系統中對茄紅素最多的穩定性研究關心的是降解過程。在加工的蕃茄產品中,茄紅素可能在金屬離子或氧在存在下被熱部分破壞。預期茄紅素在蕃茄加工時會進行至少二種變化,異構化及氧化。在加工時茄紅素
異構化可能發生。另一方面,在儲存時可能從順式型轉換為反式型[John Shi et al.,lycopene in tomatoes:Chemical and physical properties affected by food processing,Critical reviews in food science and nutrition,40,1-42,(2000)].
茄紅素可作為癌症的預防劑。茄紅素是重要的,因為其似乎提供了可抗前列腺癌、肺癌及廣範圍的上皮癌的保護[Micozzi et al.,carotenoid analysis of selected raw and cooked foods associated with lower risk of cancer,Journal of Natl.Cancer Institute,82,282-28(1990)]。發現茄紅素的攝取與其他部位例如消化道、胰臟及膀胱等癌症風險的降低有關。發現血液中有高量茄紅素的女性曾消耗高量的茄紅素及維他命A,且有少於1/3機會罹患癌症。
耗用由水果及蔬菜所獲得之茄紅素能降低罹患心臟疾病的可能性。其可預防低密度脂蛋白、膽固醇的氧化,並降低血管粥狀硬化及冠狀心臟疾病的發病風險[Kristenson et al.,Antioxidant state and mortality from coronary heart deceases in Lithuanian and Swedish men:Concomitant cross sectional study of men aged 50,Brit.Med.J.314,629-633(1997);Kohlmeir et al.,lycopene and Myocardial Infarction risk in the EURAMIC study,American Journal of Epidemiology,146,618-626(1997)]。
生物可利用性係藉由身體可攝入的營養對吸收供正常生理功能及用於代謝過程使用的分數來界定。
食物組成或結構對於茄紅素之生物可利用性有
影響,其可能影響茄紅素自蕃茄組織基質的釋放。烹調或精磨食物會破壞或軟化植物細胞壁並破壞茄紅素蛋白質複合物而增加生物可利用性。例如烹調的加熱過程以及例如細切的機械結構破壞對於提高生物可利用性是便利的方式,其係藉由分解研究細胞壁結構、破壞色質體膜及降低細胞完整因此使得茄紅素更易於使用。當蕃茄被加熱至100℃一小時,發現全部茄紅素的20-30%是由順式異構物組成[Stahl et al.,Uptake of lycopene and its geometrical isomers is greater from heat processed than from unprocessed tomato juice in humans,J.Nutrition,122,2162-2166(1992)]。
與油一起共攝入蕃茄類食品之茄紅素的生物可利用性明顯高於新鮮蕃茄。將茄紅素萃取在疏油相中需要熱處理及油介質。認為在玉米油存在下加熱蕃茄果汁1小時會將茄紅素由反式轉換成順式型式,因此增加人體西收量。
多種膳食纖維降低其生物可利用性。果膠,一種典型之影響人類膳食類胡蘿蔔素吸收之膳食纖維。高甲氧基果膠係與膳食纖維之血膽固醇過少症以及引發高黏度症之低吸收率有關。
茄紅素之吸收似乎在低劑量時較有效率,且與β胡蘿蔔素一起攝取之茄紅素會比單獨攝取時吸收較多。在補充高劑量之β胡蘿蔔素之後可觀察到血中茄紅素量遽增。[Jackson,M.J.,The assessment of bio-availability of micro-nutrients;Introduction,European Journal of Clinical Nutrition,51,S1-S2(1997)]
食品加工會增加茄紅素的可利用性。二種方式可能提升蕃茄類食品之茄紅素的生物可利用性:從食物基質中將茄紅素萃取至疏油相中,以及熱加工並機械性破壞蕃茄組織之細胞。在脂質中之茄紅素比新鮮蕃茄之生物利用性高。過度烹調也會破壞掉茄紅素。應尋找適當加工的技術參數以最大化基質的破壞且最小化茄紅素的破壞。[Gartner et al.,lycopene is more bio-available from tomato paste than from fresh tomato es,Amer.Journal of Clinical Nutrition 56,116-122(1997);Brown et al.,Plasma carotenoids in normal men after a single ingestion of vegetable or purified beta-carotene,Journal of clinical Nutrition 49,1258-1265(1989)].
茄紅素是脂溶性的,其通常以例如氯仿、己烷、丙酮、苯、石油醚或二硫化碳之溶劑萃取。在溶劑萃取可能緩慢且不完全的情況時,利用有效地機械研磨材料來增進完全萃取。脫水物質可以水不溶性溶劑萃取。一定要在溶劑萃取前濕潤該脫水物質以獲得完全萃取。因為敏感性,萃取是在微光及惰性氣氛中完成。為了避免在萃取期間氧化及異構化,可加入如對苯二酚之抗氧化劑以及如氫氧化鈣之中和劑。萃取樣品需儲存在黑暗中,氮封在冷凍器中(-20℃)。
萃取之後,皂化是去除不想要的脂質、葉綠素
及其他雜質最有效的方法。進一步的純化及結晶該產物可藉由自低溫之石油醚或丙酮的分化結晶作用而獲得。某些快速有效用於茄紅素分析及萃取的方法係使用微波光譜-溶劑萃取、加壓增速溶劑萃取技術來發展,其中範圍98.0-99.6%之茄紅素回收自蕃茄。[Sadler et al.,Rapid extraction of beta-carotene and lycopene from reconstituted tomato paste and pink grape fruit homogenates,Journal of Food Science,55,1460-146(1990);Benthin et al.,Pressurized liquid extraction of medicinal plants,J.Chrom.,A.831,211-219(1999)]
在蕃茄及蕃茄類食品中茄紅素含量的測定可以物理及化學方法來進行。物理方法係根據顏色指標與樣品茄紅素濃度的關係。化學分析中茄紅素係萃取自蕃茄組織並被定量。
相較於化學分析方法,顏色測量法是方便且較不冗長的用於評估品質的方法。品質的劣化可能肇因於天然色素的損失。比色計測量色度值是有用的,如果其能正確估計收穫及加工後蕃茄樣品中的茄紅素。其對於茄紅素濃度的預測仍不夠正確到足以取代化學萃取方法。
分光光度法:己烷和丙酮係被使用於自蕃茄組織萃取茄紅素,且及吸光度係被測定為460-470 nm。校正曲線需要純樣品。
HPLC法:使用C18穩定態之反向HPLC法可以讓原維生素A類胡蘿蔔素之順式及反式異構物部分分離。
移動相:乙腈/THF 85/15稀釋劑IPA/THF 80/20+0.5% BHT。流速1.5 ml/分鐘。運行時間20分鐘。
用於加工的蕃茄被清洗、挑選及切開。切開的蕃茄經過熱及冷的破壞方法以供製備果汁。通常使用螺旋或槳式榨汁機來獲得蕃茄汁。在製造其他例如果漿、果泥、果糊或蕃茄醬之蕃茄產品時,利用蒸汽盤管或真空蒸發器來濃縮蕃茄汁。為了將蕃茄裝罐,使用切開的或整個蕃茄。蕃茄經脫水法以乾燥。會先降解及掉色,且蕃茄產品會被一些因素影響。茄紅素降解的主因是異構化及氧化。
在蕃茄中,外果皮有最高的茄紅素及其他類胡蘿蔔素含量,及該外壁及該小葉(lobular)有最高的胡蘿蔔素含量。蕃茄外皮含有12mg茄紅素/100g,而成熟蕃茄含有3.4mg茄紅素/100g。蕃茄外皮中的茄紅素濃度高於成熟蕃茄約3倍。蕃茄果實的外皮及果被富含茄紅素。發現多數茄紅素係附屬在蕃茄不溶的纖維。
茄紅素的化學及物理性質:熔點-172-175℃;溶解性-可溶於氯仿、己烷、苯、二硫化碳、丙酮、石油醚;敏感性-光、氧、高溫、酸、金屬離子(例如Cu(II)、Fe(III)會催化其氧化)。λ max(trans)-茄紅素,446nm(E1%-2250)、472nm(E1%-3450)、505nm(E1%-3150)。
多種蕃茄產品在加工時會發生顏色劣化,起因於在加工時於高溫下曝露在空氣中而造成自然產生所有反式茄紅素異構化及氧化。伴隨著曝露在氧和光中,分化蕃茄組織的熱處理可茄紅素的破壞。這些變化主要是由熱壓
力造成的,該熱壓力係源由經加工之蕃茄產品之儲放壽命穩定性所需之相對酷熱加工。
溫度會影響茄紅素降解的狀態和範圍。茄紅素在50℃氧化降解會造成分子裂解,產生產物如丙酮、甲基庚酮、4-戊酮醛或者乙二醛。當在高溫下保持的時間長,會發生茄紅素損失。加熱時間長度對控制茄紅素降解而言是關鍵的。除氧及高溫短期熱處理似乎對於顏色品質保持是有益的。
氧利用率是茄紅素氧化破壞最重要的作用因素。當有氧存在下加熱至100℃,大於30%的茄紅素會降解,而在二氧化碳存在下損失5%[Cole et al.,Stability of lycopene.I.Degradation by oxygen,J.of Science food Agric,8,360-365(1957)]。相較於較高的溫度,曝露在光中的茄紅素破壞度較小。
在高溫、真空下進行蕃茄切片脫水一段持續期間。樣品中茄紅素保持的一般傾向在脫水時逐漸下降。滲透脫水時,茄紅素含量保持固定。這可解釋為滲透脫水之糖溶液使氧無法接近蕃茄,且降低茄紅素在低操作溫度下的氧化。熱處理使蕃茄組織碎裂並增加對氧和光曝露,其會造成茄紅素的破壞。
在脫水蕃茄樣品中的整個茄紅素及順式異構物含量[Shi,et al.,lycopene degradation and isomerisation in tomato dehydration,Food Res.Intl.32,15-31(1999)]
加工蕃茄時去皮是很重要的操作。化學處理法包含在熱氫氧化鈉或氯化鈣溶液中的鹼液去皮法(lye peeling)。
物理處理法包含以高壓或過熱蒸汽的蒸汽去皮法。新的去皮方法,例如以液態氮、液態空氧或氟氯烷-12急凍,或以紅外線作為熱源的IR去皮法。鹼液去皮法中,該熱溶液溶解了表皮蠟質,穿透表皮,消解中膠層、細胞壁,並造成表皮的分離。所使用的鹼溶液之濃度和溫度大約在8-25℃及60-100℃,取決於品種及果實成熟度。使用蒸汽去皮法時,蕃茄被曝露在新鮮蒸汽中,時間足以鬆開果皮但不會造成沖洗(flush)軟化或煮熟。化學及蒸汽去皮法二者皆造成相對高的蕃茄果實果皮層食用部分的損失。Schulte(1965)發現以紅外線方法將蕃茄去皮會產生5.30%的果皮損失,而蒸汽法會有7.50%的果皮損失(W.A.Schulte,Efficiency of chemical and physical tomato peeling systems and their effects on canned products quality,Ph.D.Thesis,p.199,1965,Ohio State Univ.USA)。在加工蕃茄時的廢料主要是種子、果皮組織及外皮殘餘物。蕃茄表皮區含有大於80-90%之蕃茄中全部的茄紅素。可知在蕃茄加工廢料中常有大量茄紅素被丟棄。在食品工業中這種廢料是重要的茄紅素來源。
茄紅素含量的降低和反-順式異構化造成生物
性質的降低。
生物活性潛力取決於異構化及氧化的程度以及蕃茄類產品在儲存時經加工的穩定性。熱、光、酸及其它因素都被認為會造成異構化反應。加工蕃茄類食品的品質和健康效益的真實評估不只取決於茄紅素含量更在於異構物的分佈。在蕃茄產品生產和儲存過程中茄紅素異構化反應行為的控制將有利於改善產品顏色及品質。
熱加工法:熱處理明顯增加了順式異構物的比例。相較於在水中加熱,在油中加熱會對蕃茄類食品的異構化反應有較大的影響。不只是熱處理的期間和溫度,例如油或脂質之食品基質組成份也會影響茄紅素的異構化反應。
脫水效應:脫水方法顯示順式異構物的顯著增加以及全反式異構物的同步減少。在滲透處理中主要機制為異構化反應,而風乾異構化反應和氧化則是影響茄紅素
總含量及生物潛力的二個因素。脫水及增加表面積通常會導致不良之穩定性。殘留在蕃茄表層的等滲透壓(含糖)溶液可阻止氧氣滲透並氧化茄紅素。因此,相較於其他脫水方法,滲透處理可降低茄紅素損失。
茄紅素降解及顏色變化:在低溫中蕃茄顏色保持較佳。在滲透處理時顏色品質保持不變。
儲存時茄紅素的穩定性:降解的最重要因素是儲存時可利用的氧。小心選擇儲存條件,例如將其儲存在惰氣氣氛或真空中可使產品不受空氣影響,而使儲存過程中保持初始色度是可能的。
施用抗氧化劑:在食品加工及儲存過程中破壞茄紅素的主要原因是氧化。小心施用適量之適合的抗氧化劑(乙氧喹、抗壞血酸、酸式焦磷酸鹽)可獲得有益結果。儲存時的低儲存溫度、少光、低水活性、低濕度也會對茄紅素氧化造成有限的效果。
於食品和藥品工業,茄紅素在生產以及作為天然色素及營養劑的品質上有雙重的影響。因為對人類膳食有顯著的生理效應,茄紅素被認為是「21世紀的維生素」。
使果實成熟的果實發育過程也可能對例如茄紅素之果實組分有影響。蕃茄中的茄紅素含量可藉由施肥、收成時間及品種選育(variety selection)的改良技術來提升。此目標可能使冬季的溫室產生高品質蕃茄。
食品中之茄紅素的生物可利用性會受到其異構物型式以及以下之影響:食品基質、存在有足量脂質以微
胞化釋出之茄紅素、空腔中存在有例如果膠及其他膳食纖維等干擾因素。茄紅素之降解在蕃茄類食品工業中是非常重要的。最佳化的加工技術被用以避免茄紅素之氧化及異構化反應。
藥品公司及機能食品(functional food)發展非常需要以工業規模自蕃茄生產茄紅素。現今大量的外皮和外果被組織通常被當作蕃茄加工去皮過程的廢料而丟棄。某些新技術(例如膜分離技術、超臨界流體二氧化碳技術以及溶劑萃取技術)被應用在放大茄紅素製造規模。大量符合食品安全規定的茄紅素產品將提供食品產業潛在利益。在高價值茄紅素製造的成功商品化可改善蕃茄類產品及茄紅素產品在全球市場上的競爭力。
許多研究顯示食用富有茄紅素的食品對於避免心臟疾病及數種癌症(例如肺、前列腺、子宮頸、消化道及乳房)是有益的。近來的研究正在尋找茄紅素在黄斑病病況以及血脂氧化的效用。
支持上述發現的研究人員促使人們將茄紅素納入其通常保健膳食中。茄紅素的優良來源為粉紅葡萄柚(pink grapefruit)、,番石榴、西瓜及玫瑰果(rose hips),但最常見的是且最可能的則是蕃茄。新鮮蕃茄是茄紅素最佳的來源,但煮熟的蕃茄產品(例如蕃茄及比薩醬、蕃茄汁、蕃茄湯甚至是蕃茄醬是經濃縮的。例如,一顆新鮮蕃茄含友3.7mg茄紅素,而一杯蕃茄湯則有24.8mg茄紅素。因為在煮熟型式的蕃茄產品中的順式型式的茄紅素,身體可以更
容易吸收此種茄紅素。
並非所有人都同意茄紅素的益處。世界健康規範機構尚未認可茄紅素為營養物,但是由於早期研究有前途的結果,該等健康社群正認真考慮茄紅素的有益效果。當然,多數健康專家同意有豐富水果和蔬菜的膳食是健康生活方式的一部分。
美國專利申請案5,837,311號Zelkha et al.(1998)描述一種以具有delta H及delta P值的溶劑從蕃茄漿萃取茄紅素的方法。由此方法獲得之油性樹脂具有2-10%含量的茄紅素。然而,作者沒有記載純化步驟。
美國專利申請案5,897,866號Bombardelli et al.(1999)描述一種用於使用n-己烷及氯化溶劑從蕃茄萃取茄紅素的方法。所涉及的方法包括萃取以及之後冗長且產業可行性有疑問的管柱色譜分離步驟。經單離之茄紅素晶體的純度並未被提及。
Ausich et al.美國專利申請案5,858,700號(1999)記載一種以鹼和丙二醇利用皂化反應從蕃茄及蕃茄產品製備茄紅素晶體型式。由此方法獲得90%茄紅素晶體,但其異構物型式未被提及。
Kawaragi et al.美國專利申請案5,871,574號(1999)教示使用有機溶劑之經酵素媒介的萃取及純化茄紅素的步驟。由此方法所獲得之產物報導有大於10%之茄紅素含量。
Konya et al.美國專利申請案6,331,652號(2001)
記載一種製備茄紅素的方法。該方法本質上是一種包含多階段反應且之後是管柱色譜分離及純化之化學方法。
Estrella Decastro Antonio et al.之EP 1201762(2002)記載一種自例如布拉黴(blakeslea)、笄黴(choanephora)或小孢鬍鬚黴(phycomyces)之真菌來源製備茄紅素的方法。使用醋酸乙酯、乙醇和異丙醇來萃取和純化,藉此方法獲得94%純度之茄紅素晶體。
Giori et al.之WO 03/079816(2003)描述一種從新鮮蕃茄萃取和純化茄紅素的方法。該新鮮蕃茄被壓碎;以真空蒸餾法去除水份以獲得蕃茄濃縮物。以水飽和的醋酸乙酯萃取此濃縮物兩次。以水清洗此萃取物,並將其濃縮以獲得具6%茄紅素含量之蕃茄油性樹脂。再以水、醋酸乙酯清洗該濃縮物,以乙醇(45℃)清洗來使其老化並以醋酸乙酯清洗,以獲得具95%純度之晶型茄紅素。
Ho et al.WO 036125(2006)描述一種由蕃茄糊開始的生物方法。(1)發酵以去除糖,(2)酵素混合物以自葉綠體釋放色素及植酸,清洗以去除重金屬,接著殺菌並以丙烷/丁烷氣體萃來得到含有13%茄紅素含量之蕃茄萃取物。
因此,本發明之主要目標在於提供一種製備供人耗用之含茄紅素油性樹脂及茄紅素晶體的有效方法。
本發明之另一目標係提供一種用於獲得包括至少85wt%茄紅素之營養性茄紅素組成物的方法。
另一目標係提供一種含有高量反式茄紅素及微量順式茄紅素及其他類胡蘿蔔素之茄紅素晶體。
再另一目標是由任何含茄紅素之原物料製備油性樹脂,該原物料包含蕃茄廢料、蕃薯外皮、蕃茄糊及脫水蕃茄皮。
又另一個目標為將一般公認安全之溶劑(GRAS溶劑)使用來萃取及純化茄紅素晶體。
更另一個目標為獲得無殘留溶劑雜質之茄紅素晶體。
還另一個目標是提供一種製備含茄紅素油性樹脂及茄紅素晶體的方法,其中該方法係簡易、便利、經濟且可商業化的。
本文以下如實施例所例示之發明方法不應於任何情況下被視為用於限制本發明之範圍。
本發明提供一種用於自含茄紅素油性樹脂製備茄紅素晶體之有效方法,其具有至少85重量%之富含反式茄紅素之茄紅素,其包括以下步驟:(a)將無溶劑且含茄紅素油性樹脂與脂族醇在升高溫度下混合;(b)於攪拌下將鹼性水溶液加入至步驟(a)所獲得之反應混合物中;
(c)將該反應混合物維持在約40℃至約60℃一段時間以皂化脂質和蠟;(d)於攪拌下以水稀釋步驟(c)所獲得之反應混合物;(e)過濾該經稀釋反應混合物並自其中收集茄紅素晶體;以及(f)以脂族醇清洗該晶體,並將該晶體於真空下乾燥。
含茄紅素油性樹脂及脂族醇的比例為1:0.5至1:1體積重量。
用於製備鹼溶液之鹼可選自於由氫氧化鈉、氫氧化鉀或其組合,較佳為氫氧化鉀。該水性鹼含有2至45wt%之鹼重量。該醇性含茄紅素油性樹脂混合物及該水性鹼之比例係在以重量計之0.5至1.0重量之範圍內。
該在加入鹼之後所獲得之反應混合物被維持在40℃-60℃之溫度範圍下達1至3小時之期間,以皂化脂質和蠟。
該經皂化之混合物及水之比例係在0.5至1之範圍。
自該稀釋之反應混合物過濾並以脂族醇清洗所獲得之晶體係在40℃之真空中乾燥。
該無溶劑之含茄紅素油性樹脂係由以下方式製備:(a)以非極性及極性溶劑之混合物從含茄紅素材料萃取茄紅素;(b)收集微胞並分離該含茄紅素之非極性層;
(c)在減壓和50-60℃之溫度下將該含茄紅素之非極性層之溶劑去除以獲得無溶劑之含茄紅素油性樹脂。
於本發明方法所使用之該含茄紅素油性樹脂可由任何含茄紅素之原物料製備,較佳為蕃茄廢料、蕃茄糊、新鮮蕃茄或蕃茄粉。該於本方法中使用之非極性溶劑為己烷,而該極性溶劑係選自於脂族醇及酯類溶劑。該脂族醇可選自於甲醇、乙醇、異丙醇及其組合。該酯類溶劑可選自於乙酸乙酯。該無溶劑之含茄紅素油性樹脂具有5-10wt%之茄紅素含量範圍,其中反式茄紅素範圍為50-70wt%。該使用於製備含茄紅素油性樹脂之非極性與極性溶劑之比例,於濕潤之含茄紅素原物料為40:60,於乾燥之含茄紅素原物料為50:50。
依據本發明,適於供人耗用之富含反式茄紅素之營養型茄紅素組成物係由含茄紅素之原物料(較佳為蕃茄果實及其產品)以包含以下二步驟之方法獲得:(1)由含茄紅素材料製備含茄紅素油性樹脂,及(2)由含茄紅素油性樹脂製備茄紅素晶體。
本發明之細節如本文所述。
本文所使用之所有技術或科學術語具有本發明相關領域具有通常知識者通常理解之定義,除非本說明書有加以定義。
蕃茄是茄紅素的優良來源。其他來源包含有西
瓜、粉紅葡萄柚及番石榴。還有許多工業蕃茄產品,例如蕃茄泥、蕃茄糊、脫水蕃茄之粉末形式以及副產品,如帶有纖維之蕃茄外皮及種子。這些產品每一者都是潛在可用於萃取茄紅素的原物料,且原物料之濕潤及乾燥形式二者都可以用來萃取。
本發明方法中,混合含茄紅素材料及非極性和極性溶劑混合物來製備含茄紅素油性樹脂。使用一種於濕潤之含茄紅素材料包含己烷:乙醇(40:60)而於乾燥之含茄紅素材料包含己烷:乙酸乙酯(50:50)之溶劑混合物來萃取茄紅素,因為其具有良好的選擇性且沸點能使產生的萃取物得以完全去除殘餘溶劑。於濕潤之含茄紅素材料與該溶劑混合物之比例為1:8,而於乾燥之含茄紅素材料則為1:4。以連續攪拌接觸2 hrs期間以使其易於萃取並分為二層。在上之紅色非極性層含有茄紅素,而在下之極性層含有水。以脫脂棉過濾在上之微胞非極性層,將含茄紅素之溶劑混合物置於減壓和50-60℃之升溫下以得到具有5-10wt%茄紅素含量之無溶劑的含茄紅素油性樹脂,其中反式茄紅素在50-70wt%之範圍。
進一步將該含有至少5wt%茄紅素之含茄紅素油性樹脂與一脂族醇混合,在30分鐘期間在60℃之升高溫度下使其均勻化。將一水性鹼溶液(45wt%)加入至該反應混合物,回流加熱一小時使該反應混合中存在之脂質和蠟皂化。在攪拌下以去離子水稀釋該經皂化之反應混合物,以有效分離出茄紅素晶體。過濾該經稀釋之溶液,以溫水清
洗濾泥以去除鹼和其雜質,接著以脂族醇清洗以去除微量的水。移除所獲得之紅色晶型茄紅素並在真空(30-40℃)下乾燥。
可進一步將茄紅素晶體與植物油混合並微粉化以形成具有1至40wt%茄紅素之尺寸小於0.1至1微米的茄紅素油性懸浮物。
該獲得之茄紅素晶體可另外地以被允許的組分及黏結劑來形成可分散於水中且具1至5wt%茄紅素之茄紅素粉。
於本發明之一具體實施例中,該含茄紅素材料較佳為新鮮蕃茄、蕃茄廢料、蕃茄糊或蕃茄粉。
分析方法包含使用分光光度計以測定茄紅素總含量,以及使用HPLC以測定反式茄紅素含量。使用Perkin Elmer 1700分光光度計於470nm測定一蕃茄油性樹脂或茄紅素晶體之樣品中溶於己烷之茄紅素含量,及使用己烷之莫耳消光係數3450來計算茄紅素濃度。在油性樹脂或茄紅素晶體中之該全反式茄紅素含量係使用Ishida等人之HPLC改良法來量化。
本發明之組成物在防止心臟疾病及多種癌症上是特別有益的。本發明更特別提供一種無法自天然取得之富含50-90wt%反式茄紅素之茄紅素組成物。
以下之實施例係用於例示說明本發明,因此不應被解讀為有意限制本發明之範圍。
於攪拌2hrs期間,以2400ml之40:60比例之己烷-乙醇溶劑混合物萃取一已測出重量之蕃茄外皮(300g,0.022wt%茄紅素)。攪拌後,將微胞移出獲得殘餘物。攪拌2hrs期間,以1800 ml之40:60比例之己烷-乙醇溶劑混合物萃取該殘餘物二次。將由此獲得之微胞合併在一起,因此產生二層。上層是含有茄紅素的己烷層,而下層是水性層。將上下層分離開,以脫脂棉過濾並在50-60℃溫度真空乾燥濃縮,獲得0.52 g油性樹脂。以分光光度計分析該獲得之油性樹脂,發現含有10.13%茄紅素。以HPLC分析反式茄紅素之相對區域面積為68.43%。
於攪拌2hrs期間,以1500ml之40:60比例之己烷-乙醇溶劑混合物萃取一已測出重量之蕃茄糊(300g,0.0845wt%茄紅素)。攪拌後,將微胞移出獲得殘餘物。攪拌2hrs期間,以1800 ml之40:60比例之己烷-乙醇溶劑混合物萃取該殘餘物二次。將由此獲得之微胞合併在一起,因此產生二層。上層是含有茄紅素的己烷層,而下層是水性層。將上下層分離開,以脫脂棉過濾並在50-60℃溫度真空蒸發濃縮,獲得2.4g油性樹脂。以分光光度計分析該獲得之油性樹脂,發現含有10.30%茄紅素含量。以HPLC分析反式茄紅素之相對區域面積為72.42%。
於攪拌2hrs期間,以400ml之50:50比例之己烷-乙酸乙酯溶劑混合物萃取一已測出重量為100g粉狀脫水蕃茄外皮(100g,0.22xqwt%茄紅素)。攪拌後,將微胞移出獲得殘餘物。以相同的溶劑混合物萃取該殘餘物四次。將由此獲得之微胞合併在一起,過濾並在50-60℃溫度真空蒸發濃縮,獲得2.3g油性樹脂。以分光光度計分析該獲得之油性樹脂,發現含有6.10%茄紅素含量。以HPLC分析反式茄紅素之相對區域面積為62.42%。
於50℃在攪拌下以25ml乙醇均勻化一已測出重量之蕃茄油性樹脂(25g,6-7wt%茄紅素)30分鐘。將水性氫氧化鉀(45wt%)加入至經均勻化的溶液。然後在58-62℃之溫度加熱來皂化該混合物,連續攪拌1-3hrs期間。在相同溫度以200ml去離子水稀釋該產生之經皂化混合物,攪拌30分鐘,在熱條件下過濾。然後以水在58-62℃下清洗該沈澱物1小時。過濾該沈澱物,以25ml乙醇清洗床。以真空乾燥所獲得之該沈澱物,獲得1.1g含有97%茄紅素之茄紅素晶體。以HPLC分析反式茄紅素之相對區域面積為95.53%。
於50℃在攪拌下以25ml乙醇均勻化一已測出重量之蕃茄油性樹脂(25g,7-8wt%茄紅素)30分鐘。將水性
氫氧化鉀(45wt%)加入至經均勻化的溶液。然後在58-62℃之溫度加熱來皂化該混合物,連續攪拌1-3hrs期間。在相同溫度以200ml去離子水稀釋該產生之經皂化混合物,攪拌30分鐘,在熱條件下過濾。然後以水在58-62℃下清洗該沈澱物1小時。過濾該沈澱物,以25ml乙醇清洗床。以真空乾燥所獲得之該沈澱物,獲得1.4g含有87.8%茄紅素之茄紅素晶體。以HPLC分析反式茄紅素之相對區域面積為94.45%。
本方法產生一種包括至少85wt%茄紅素之營養型茄紅素組成物。
由本方法所獲得之茄紅素晶體含有高量之反式茄紅素及微量之順式茄紅素及其他類胡蘿蔔素。
由任何含茄紅素之原物料來製備該油性樹脂,該原物料包含蕃茄廢料、蕃茄外皮、蕃茄糊及脫水蕃茄外皮。
使用一般公認安全之溶劑(GRAS溶劑)來萃取及純化茄紅素晶體。
該獲得之茄紅素晶體沒有溶劑及任何殘留之溶劑雜質。
該用於製備含茄紅素油性樹脂及茄紅素晶體的方法是簡單、便利、經濟且可商業化的。
製造商品等級具高含量反式茄紅素之茄紅素晶體使其是理想的且適於供人耗用,其可作為抗氧化劑、應用於預防癌症及黃班病,及作為食品/飼料著色劑。
Claims (23)
- 一種製備茄紅素晶體組成物的方法,該組成物具至少85wt%茄紅素且該茄紅素富含反式茄紅素,該方法包括以下步驟:(a)將含有至少5wt%茄紅素的無溶劑且含茄紅素油性樹脂與脂族醇在升高溫度下混合;(b)於攪拌下將水性鹼溶液加入至步驟(a)所獲得之反應混合物中;(c)將該反應混合物維持在約40℃至約60℃一段期間,該期間足以皂化脂質和蠟;(d)於攪拌下以水稀釋步驟(c)所獲得之反應混合物;(e)過濾該經稀釋反應混合物並自其中收集茄紅素晶體;及(f)以脂族醇清洗該晶體,並將該晶體於真空下乾燥,以獲得該茄紅素晶體組成物,該茄紅素晶體組成物包含有至少85wt%茄紅素且包含有50wt%或更多的反式茄紅素;其中,步驟(a)之該含茄紅素油性樹脂與該脂族醇的比例為1:0.5至1:1體積重量;步驟(b)之該水性鹼包含以重量計20至45%重量的鹼,且該醇性含茄紅素油性樹脂混合物與該水性鹼之比例以重量計係在0.5至1.0重量範圍; 步驟(d)之該反應混合物與水之比例係在0.5至1.0體積重量範圍。
- 如申請專利範圍第1項之方法,其中步驟(b)之鹼係選自於氫氧化鉀、氫氧化鈉及/或其混合物。
- 如申請專利範圍第1項之方法,其中該皂化反應混合物維持達1至3小時的期間。
- 如申請專利範圍第1項之方法,其中步驟(f)之乾燥步驟係在真空下40℃進行。
- 如申請專利範圍第1項之方法,其中該茄紅素晶體組成物含有至少80wt%反式茄紅素,且剩餘為順式茄紅素及其他類胡蘿蔔素。
- 如申請專利範圍第1項之方法,其中該茄紅素晶體組成物含有至少90wt%反式茄紅素,且剩餘為順式茄紅素及其他類胡蘿蔔素。
- 如申請專利範圍第1項之方法,其中該茄紅素晶體係與植物油混合並被微粉化以形成茄紅素油性懸浮物,該茄紅素油性懸浮物具有1至40wt%茄紅素之尺寸小於1微米的顆粒。
- 如申請專利範圍第1項之方法,其中該茄紅素晶體係與植物油混合並被微粉化以形成茄紅素油性懸浮物,該茄紅素油性懸浮物具有具有1至40wt%茄紅素之尺寸小於0.1微米的顆粒。
- 如申請專利範圍第1項之方法,其中該茄紅素晶體可與被允許的組分及黏結劑組合來形成,該茄紅素粉末是具可分散於水中且具1至5wt%茄紅素。
- 一種製備無溶劑之含茄紅素油性樹脂之方法,其包含以下步驟:(a)以非極性及極性溶劑之混合物從含茄紅素材料萃取茄紅素;(b)收集微胞並分離該含茄紅素之非極性層;(c)在減壓和50-60℃之溫度下將該含茄紅素之非極性層之溶劑去除,以獲得該無溶劑之含茄紅素油性樹脂,該無溶劑之含茄紅素油性樹脂包含有5wt%或更多的茄紅素,且該茄紅素具有50wt%或更多之反式茄紅素;其中該極性溶劑係選自於脂族醇和酯類溶劑。
- 如申請專利範圍第10項之方法,其中該油性樹脂係由新鮮蕃茄製得。
- 如申請專利範圍第10項之方法,其中該油性樹脂係由蕃茄廢料製得。
- 如申請專利範圍第10項之方法,其中該油性樹脂係由蕃茄糊製得。
- 如申請專利範圍第10項之方法,其中該油性樹脂係由脫水蕃茄外皮製得。
- 如申請專利範圍第10項之方法,其中該用於自濕潤的蕃茄製備蕃茄油性樹脂之非極性及極性溶劑之比例為40:60。
- 如申請專利範圍第10項之方法,其中該用於自乾燥的蕃茄粉末製備蕃茄油性樹脂之非極性及極性溶劑之比例為50:50。
- 如申請專利範圍第10項之方法,其中該非極性溶劑為己烷。
- 如申請專利範圍第1或10項之方法,其中該脂族醇可選自於甲醇、乙醇、異丙醇及其組合。
- 如申請專利範圍第1、10或18項之方法,其中該脂族醇為乙醇。
- 如申請專利範圍第10項之方法,其中該酯類溶劑為乙酸乙酯。
- 如申請專利範圍第10項之方法,其中該油性樹脂組成物具有5wt%至10wt%含量範圍的茄紅素。
- 如申請專利範圍第10項之方法,其中該含茄紅素材料係為蕃茄油性樹脂組成物,其包含至少60wt%之反式茄紅素且剩餘為順式茄紅素及其他類胡蘿蔔素。
- 如申請專利範圍第10項之方法,其中該含茄紅素材料係為蕃茄油性樹脂組成物,其包含至少70wt%之反式茄紅素且剩餘為順式茄紅素及其他類胡蘿蔔素。
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KR20140064950A (ko) | 2014-05-28 |
US20150004236A1 (en) | 2015-01-01 |
US9456994B2 (en) | 2016-10-04 |
JP2014527080A (ja) | 2014-10-09 |
EP2757904B1 (en) | 2017-01-11 |
TW201317204A (zh) | 2013-05-01 |
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